- 16 gelatine leaves
- 1.2l full-fat milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 200g peaches, fresh or from a can, drained
- 200g icing sugar
- yellow, pink, purple and orange food colouring (optional)
- flavourless oil, for greasing
- 200g raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 200g blackberries
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 200g mango, fresh or from a can, drained
- ice cream, to serve (optional)
Pour four gelatine leaves in a bowl of cold water and set aside for 5 mins to soften. Measure 150ml milk into a small pan and heat until just steaming. When the gelatine is soft, squeeze out the water and add to the milk, stir until dissolved, then set aside until the milk has cooled to room temperature.
In a food processor, blitz the peaches, 50g icing sugar and 150ml milk. If you want a really intense colour, add a drop of yellow food colouring. Strain the mixture into a bowl through a fine sieve, then stir in the cooled milk and gelatine. Lightly grease two jelly moulds and divide the mixture between them. Chill for 1 hr, or until just set - don't chill for too long or the layers won't adhere properly and the jellies may split when turned out.
Repeat steps 1 and 2, this time using the raspberries and pink food colouring. It's very important that the mixture is at room temperature before it is poured on top of the peach jelly, otherwise the bottom layer will melt. Return the moulds to the fridge for 1 hr or until just set. Then repeat the method using the mango and orange food colouring. Chill for 2hrs, or up to 24 hrs.
To serve, dip the moulds in warm water to help release the jellies, then invert onto plates or cake stands. Serve with ice cream and extra berries, if you like.
Different flavoursExperiment with different fruits if you like, but avoid pineapple, papaya and kiwis as they will prevent the gelatine setting properly.